Do I have to remove the rind from the Gouda cheese?

Yes. Peel off the rind of the Gouda cheese before shredding it and adding it to the pasta sauce.

Do I have to shred the cheese?

If you prefer, you can cut the cheese into small pieces. It will still melt into a smooth sauce, but may take a bit longer.

This creamy, smoked Gouda mac and cheese is the BEST mac n cheese recipe! Made in under 30 minutes, this is the perfect holiday side dish.

Scale

Cook Mode Prevent your screen from going dark

Cook the macaroni pasta to “al dente” according to the package instructions. Strain, and set aside.
While the pasta is cooking, make the sauce. Melt the butter on a large, non-stick pan over medium heat. Add in the flour and mix to form a roux. Continue to cook for a couple of minutes until the roux is smooth and light brown.
Slowly whisk in the milk and half and half, stirring continuously. Add in the Gouda and Cheddar cheeses. Continue to whisk until the cheese has melted and the sauce is smooth. Add in the salt, pepper and oregano.
Bring the sauce to a gentle simmer. Continue to simmer for 1-3 minutes until the sauce thickens up. Once the sauce coats the back of a spoon, it is ready.
Reduce the heat to low and add in the strained pasta. Stir to coat the macaroni.
Optionally garnish with parsley and a sprinkle of freshly cracked pepper. Serve and enjoy!

Storage: Store leftovers in an airtight container in the fridge for up to 5 days.
Reheating: Reheat leftovers in the microwave or on the stovetop over low heat. Add 1 to 3 tablespoons of milk while reheating to bring back some creaminess.